Friday, February 18, 2011

Creamy Pesto Chicken Pasta

I forgot to get a photo of this, so I borrowed the one from the Campbell's Kitchen website. They suggested making it with bow tie pasta, but I made it with penne. I really think you need more pasta than they call for in the original recipe, so I've altered it here. This is so simple and requires so few ingredients, I love it!

adapted from Creamy Pesto Chicken & Bow Ties on Campbell's Kitchen

12 oz. uncooked pasta (bow ties, penne, spirals, etc.)
2 Tbsp. butter
1+ lb. boneless, skinless chicken breast cut into bite-size pieces
1 can cream of chicken soup
1/2 cup prepared pesto
1/2 cup milk
1/2 tsp. pepper
salt, to taste
Parmesan cheese

Cook pasta according to package directions; rinse and drain.

In a large skillet or saute pan, heat butter over medium-high heat. Add chicken and cook until well browned, stirring often. Pour in soup, pesto, milk, pepper, and salt and stir until combined. Bring to a boil, reduce heat and simmer for 5 minutes, then stir in the pasta and cook until heated through. Serve sprinkled with Parmesan cheese.

No comments: